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Heat a cast-iron pan over medium heat, and sauté mushrooms, onion, and garlic in olive oil until the mushrooms start turn golden and the onion is soft.
Add the chicken stock, cream, and fresh dill. Let the sauce simmer for 5 minutes, and season with salt and pepper.
Cook up enough pasta for four people. Remember to add salt to the water! Strain and place in a bowl. Add the sauce, toss, and serve with shaved Parmesan on top.